Welcome to Le Culinaire, Australia’s premier hospitality Institute that provides candidates with the skills and knowledge to Master their passion and enter into an amazing Industry. The Institute’s unique food and hospitality-focused education model enables students to make the most of a rewarding career in the Hospitality industry.
In order to compete internationally in the area of hospitality training, Le Culinaire remains at the forefront of innovation and education excellence. With the most up-to-date curriculum, state-of-the-art kitchens and classrooms, and dedicated faculty, the Institute offers the opportunity to learn transferable skills that would allow students to gain employment within the global market.
The Institute offers a broad range of courses that are tailored to the evolving demands of Industry. Students can choose to hone their skills in different areas of the hospitality sector including Certificate III Commercial Cookery, Certificate IV Commercial Cookery, Diploma of Hospitality and Advanced Diploma of Hospitality with a range of pathways to Housekeeping, Food and Beverage Service, Front Office, and more. There is a strong emphasis on imparting real-world skills and authentic industry experience in a professional setting.
Le Culinaire has Industry current and highly -qualified team of Trainers with excellent academic credentials and extensive experience in the industry. Their main aim is to broaden students’ understanding of their chosen speciality and motivate them to perform confidently in their future roles.
This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.
Learn moreThis qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.
Learn more